How do you enjoy your popcorn?

From movie theatre popcorn dripped in butter and salt rains to air popped and plain – and everything in between – we all have our favorite popcorn recipe(s) and maybe even some heartwarming memories attached. In a very busy kitchen growing up in the 1980’s, my grandmother would use very large roaster pans on her stove top while all of the grandchildren were busy playing hide-n-seek throughout the enormous old Victorian style home in North Minneapolis. We were shooed out of the kitchen from one of half a dozen women at three different entrances to that room. The oldest cousin was the only one who dared to use the secret staircase – the hidden fourth entrance – that we were sworn off of (and I was convinced was haunted). While the rest of us entered from the acceptable entry points to distract them, he would appear, and they never seemed to figure out how he did that. Or maybe they just played along. Either way, we couldn’t wait to get to those heaping roaster pans full of butter smothered and salted popcorn. In the modern-day heart and health guidance of how to serve up a portion of this, you will most likely hear it’s best to go plain Jane. I’ve personally tried several versions like: olive oil sprinkled and sea salt to no oil and nutritional yeast shaken over it to various non-salt seasonings. It’s all worth investigating if this is a regular occurring snack to avoid fat and sodium unnecessarily,

BUT…

today there was leftover butter from Thanksgiving in the house and couldn’t resist drizzling it over my intended plan of air popped healthy snacking. It’s all in moderation:)